Morbi leo risus, porta ac consectetur ac, vestibulum at eros. Integer posuere erat a ante venenatis dapibus posuere velit aliquet. Duis mollis, est non commodo luctus, nisi erat porttitor ligula, eget lacinia odio sem nec elit. Sed posuere consectetur est at lobortis.
We sharpen all knives using a series of traditional Japanese wet-stones and finish them on leather for a razor sharp mirror-polished edge.
Standard Knives - $1.25/inch
Serrated & Single-bevel blades - $2/inch
Cleavers - $15 - $30
Scissors - $15 - $30
** Dirty Knives - $10 cleaning fee for all soiled and dirty knives.
REPAIR & RESTORATION WORK
Broken tips, chips, re-edging, and rust removal start at an additional $10 and up, contingent upon the condition and severity of damage.
24-hour turnaround is standard without appointment - it may take more or less time, depending on the job and how many knives we have ahead of you. This is a first come, first serve basis service. We will text you as soon as your knives are ready. Saturday drop-off will be available for Monday pick-up. Appointments are welcomed.
This is not a drop-off-and-wait service.
OUT-OF-TOWNERS: APPOINTMENTS AND SHIP-INS
**If you are driving in from out of town to have knives sharpened, please call make an appointment prior to drop-off. We cannot guarantee same-day-service otherwise.
Customers outside of New Orleans are welcomed to ship their knives to us for sharpening service. Turnaround is 2-3 days after we receive the package. ** Please include in the package details on exactly what you would like serviced, return shipping and payment info. Make sure knives are safely and thoroughly packaged well when shipped.
20% discount off regular service prices when you bring 12 or more knives. Ask us about monthly service contracts available for hotels and restaurants.
Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers that may can damage the finish of the blade.
Apply a layer of tsubaki/camilla oil to surface of carbon blades to prevent oxidation and rust.
Do not cut through bones. This can chip the blade.
Never use the knife to cut frozen food.
Never twist, cleave or prise the blade. This can chip the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Store knives in a way that the blades will not knock into each other (saya covers, magnetic strips).
Use a ceramic honing rod or leather strop for the edge maintenance.
Always sharpen by hand on water stones.